Eats DIY

One month into 2018 and I have been sticking with my healthy eating! Now for a challenging food day: Super Bowl Sunday. Instead of bringing my usual meat and cheese platter to the party, I am switching it up with veggies and hummus, aka Colorful Crudité. It’s been too darn cold to venture out to grocery shop, so I have been using Peapod for a few months to get my groceries delivered, so when they reached out to create some posts, I said “Heck ya”! I love working with brands I already use and love. Plus, they have super fun veggies (hello purple cauliflower!) and if you go right now to this shopping list and order, you can have all your veggies and hummus before game day!

The first secret to making it look like you spend hours on the platter: Spoon out the center of a red cabbage, then fill with store bought hummus. Add canned chickpeas, oils, a sprinkle of paprika and garnish.

Next buy all your veggies already sliced. Peapod has prepackaged multicolored sliced veggies, so you can buy just the right amount, and skip the time in the kitchen cutting everything.
To create the board, place your bowl of hummus and olives on the end of a wood board and build off each bowl as a starting point. Surround each with a groupings of veggies and crackers, then use nuts to fill in the in between space. If you have little gaps, fill with kale, and sprinkle some pomegranate seeds on top for a little color! Click here for a shopping list! Plus all your classic chips & dips, party platters and prepared foods, paper products, cleaning supplies #onestopshop!

This post was made in partnership with Peapod, thank you for supporting my amazing sponsors!

I like eating salads for lunch, but I dislike pulling all the ingredients out of the fridge and cabinet every day and making a mess. My trainer, Megan for High Def Heath, showed me an easy meal prep idea that would make the whole process much easier. Mason jar salads have been around for a while, but if you are new to the idea, the main thing to know is wet ingredients go on the bottom, and green go on the top (so they don’t get soggy). For this Southwest Salad, we started with a homemade jalapeño cilantro dressing, layered on my favorite veggies, then beans for protein, and topped with my greens of choice, kale. If it’s not quite filling enough, after you shake and serve, slice up a half of an avocado to top it off. Delish!
Ingredients and preparation after the break! If you are looking for a ton more recipes, check out Megan’s meal plans and shopping lists.(more…)

Happy 2018! Before the New Year my exercise and eating habits was in a baaaad place, so I decided to make a change and reached out to my high school friend, Megan, who recently opened up a gym with her wife in Milwaukee, High Def Heath (go women entrepreneurs!). I started training with her two months ago, and am feeling stronger and more fit, now the next step was getting my diet under control. This last week we decided to do breakfast, lunch and dinner meal prep for the week and video the steps for my @ISPYDIY Instagram stories and you all loved it! (you can still see our “cooking show” on the MEAL PLAN highlight right under my bio on Instagram). I wanted to make sure you had the recipes here for reference, and the mason jar salads and sheet pan salmon will be up this week! It’s been so fun to see how many people are already making the meals. If you are looking for a ton more recipes, check out Megan’s meal plans and shopping lists. We had so much fun cooking we are already planning another prep, stay tuned!